1.0Katebegiahttps://blogak.argia.eus/mikel-asurmendiPiperrada eta gose greba - Katebegiarich600338<blockquote class="wp-embedded-content" data-secret="LAXggUXOCv"><a href="https://blogak.argia.eus/mikel-asurmendi/2011/03/18/piperrada-eta-gose-greba/">Piperrada eta gose greba</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://blogak.argia.eus/mikel-asurmendi/2011/03/18/piperrada-eta-gose-greba/embed/#?secret=LAXggUXOCv" width="600" height="338" title="“Piperrada eta gose greba” — Katebegia" data-secret="LAXggUXOCv" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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Azukre xehea eta gatz larria. Horra gure sukaldeko ongailuak. Horra, besteak beste, piperrada on batek behar dituen osagaiak. Konparazione, Ezpeletako piperra apailatzeko, azukrearen eta gatzaren tamaina ongi neurtu, lapikoa ontsa maneiatu, eta plater gozoa erreusituko duzu, ziur. Ipar Euskal Herrian kantonamenduko bozak direla erraiteko manera –edota sarrerakoa– duzu. Ereintza garaia iraganik, kanpainan landarea ontsa arrosaturik, […]https://blogak.argia.eus/mikel-asurmendi/wp-content/uploads/sites/44/2011/03/Piperrada.jpg